>> Mike: YES, THAT IS A BOWL
OF SAUERKRAUT AND NOT WHAT
YOU'RE THINKING.
AND LET ME TELL YOU, I LEARNED
MUCH ABOUT SAUERKRAUT.
IT IS QUITE EDUCATIONAL FROM
MIKE MILLER.
I JUST THINK OF SAUERKRAUT AS
SLAPPING IT ON A DOG OR
BRATWURST.
THE KIND YOU BUY AT THE STORE.
THIS IS NOT IT.
>> THIS IS THE OLD FASHIONED
PROBIOTIC LIVE SAUERKRAUT.
>> Mike: WHICH I DIDN'T KNOW
IT WAS PROBIOTIC AND LIVE.
I THOUGHT SAUERKRAUT WAS JUST
CABBAGE AND VINEGAR THAT YOU
STICK IN A JAR FOR A WHILE.
>> YEAH, UNFORTUNATELY MODERN
FOOD PROCESSING HAS DONE THAT
FOR SHELF STABILITY BUT WE HAVE
LOST OUT ON A LOT OF THE HEALTH
BENEFITS
RESURGENCE OF FERMENTED FOOD IS
COMING BACK INTO FASHION RIGHT
NOW.
>> Mike: IT IS GOOD TO GET THE
PROBIOTICS IN YOUR SYSTEM TO
HELP WITH DIGESTION.
SO IF YOU WERE TO START WITH A
HEAD OF CABBAGE, WHAT WOULD WE
DO?
>> WE WANT TO CUT IT IN HALF.
>> Mike: RIGHT DOWN THE STEM
IN HALF LIKE THAT?
>> ABSOLUTELY.
>> Mike: YOU CAN USE ALMOST
ALL OF IT EXCEPT --
>> YOU C USE THE CORES BUT I
LIKE TO CUT OUT THE CORES.
>> Mike: CUT IT DOWN LIKE
THIS.
AND IF YOU'RE REALLY, REALL
AMBITIOUS, THEN YOU WOULD NICE
AND THINLY SLICE ALL OF THIS.
>> EXACTLY.
TO YOUR THICKNESS.
>> Mike: OR IF YOU HAVE A FOOD
PROCESSOR YOU MAKE EASY WORK OF
IT AND GET THIS.
HOW MANY CABBAGES IS THIS?
>> THIS IS ABOUT TWO HEADS.
IT'S A LOT OF CABBAGE.
SO FOR --
>> Mike: BUT IT WILL KEEP.
>> YEAH.
IT WILL KEEP FOR MONTHS.
FOR ME I LIKE IT UP TO NINE
MONTHS.
IT'S GOOD FOR NINE MONTHS.
IT STARTS TO HAVE A TEXTURE
CHANGE.
I DON'T LIKE SOFT.
I LIKE IT CRUNCHY AND FRESH
TASTING AND THAT'S TYPICALLY SIX
TO SEVEN MONTHS.
>> Mike: THIS WAS DEVELOPED
THOUSANDS OF YEARS AGO AND IT'S
JUST SALT.
THERE'S NO VINEGAR IN
SAUERKRAUT.
>> WE DON'T ADD ANY VINEGAR.
THE BACTERIA CREATES ITS OWN.
JUST TAKE ABOUT THREE SCOOPS OF
THAT.
>> Mike: WHAT KIND OF SALT IS
THAT?
>> THIS IS HIMALAYAN PINK SALT.
NORMALLY YOU WANT TO USE PURE
SALT.
NOTHING IODIZED.
WE LIKE TO USE HIMALAYAN.
IT HAS EXTRA MINERALS IN IT.
IT'S NOT AN EXPENSIVE SALT.
IF WE WERE USING POUNDS OF SALT,
I WOULD NOT RECOMMEND THIS.
WE ONLY RECOMMEND THREE
TABLESPOONS FOR FIVE POUNDS, SO
IT'S VERY AFFORDABLE SO WE GO
AHEAD AND SPLURGE ON A GOOD
SALT.
MIX IT IN THE SALAD AND JUICE IT
OUT.
THIS IS WHERE I REALLY RECOMMEND
ORGANIC CABBAGE.
ORGANIC CABBAGE TENDS TO BE
FRESHER AND MORE NATURAL WATERS.
>> Mike: AND THIS IS IT.
>> THAT'S IT.
YOU'RE GOING TO WORK IT AND WORK
IT AND YOU'LL SEE, AS THE SALT
STARTS TO WORK IN, YOU'LL SEE
THE FLUID START TO COME OUT OF
THE CABBAGE.
SO YOU NEVER NEED TO ADD WATER.
>> Mike: HOW LONG WOULD YOU
HAVE TO KNEAD THIS?
>> MAYBE FIVE MINUTES.
AND IF IT'S NOT EXPRESSING --
>> Mike: IT IS AMAZING HOW WET
MY HANDS ARE.
>> THE SALT IS GOING TO START TO
EXPRESS IT.
>> Mike: THEN YOU PACK IT INTO
A CONTAINER.
>> IF YOU WANT TO TAKE SOME AND
PUSH IT IN.
JUST SHOVE IT DOWN IN THERE AND
PACK IT IN TIGHT.
>> Mike: AND THE WHOLE POINT
IS IT IS GOING TO THEN CONTINUE
TO GIVE OFF ITS LIQUID.
THIS IS A FASCINATING LITTLE
THING RIGHT HERE BECAUSE IF YOU
PACKED IT IN THERE REALLY TIGHT,
I THOUGHT THESE HUNKS OF WOOD,
THEY'RE ALMOST LIKE STONE.
AND THESE ARE WEIGHTS TO KEEP IT
DOWN AND IT SECRETES ALL OF ITS
OWN LIQUI AND FERMENTS?
HOW LONG DOES I TAKE?
>> IT DEPENDS ON WHERE YOU STORE
IT IN YOUR HOUSE AND THE ROOM
TEMPERATURE.
USUALLY A WEEK AND A HALF TO TWO
WEEKS.
TASTE IT AND WHEN YOU CAN NO
LONGER TASTE THE SALTY BUT YOU
CAN TASTE THAT PICKLENESS TO IT,
YOU KNOW IT'S READY.
>> Mike: INSTEAD OF ON A HOT
DOG, IT COULD BE A SIDE DISH.
WHERE DO PEOPLE FIND IT?
>> THE PEARL FARMERS MARKET,